Yield: 2 Servings
Dried Seaweed MuChim
김자반 무침, GimJaBan MuChim
GimJaBan MuChim (김자반 무침) is a dried seaweed side dish. As I mentioned before, there are different kinds of seaweed in Korean cuisine. The dried seaweed called “GimJaban” has very similar taste with the seaweed that is used for kimbap or sushi; however, the texture is different since it’s chunks of seaweed rather than a sheet. This is a good side dish to keep in the refrigerator and use for lunch boxes or normal meals. Try this simple and delicious side dish someday.
Yield: 1 Cup
Easy Napa Cabbage Kimchi
막김치, Mak KimChi
Today we will experience a quick and easy way to make fresh and great tasting kimchi, if there is such a thing. 😉 In the past, I posted a recipe for making a more traditional napa cabbage kimchi.
The last kimchi recipe I made was “whole cabbage kimchi,” which is called PoGi (포기), or Tong Baechu (통배추). People use that method for making winter kimchi. It is only cut into four pieces. This time, we will cut the cabbage into bite-sized pieces. This will make serving easier since you will not have to cut the kimchi. This way of making kimchi is also good if you only have one or two heads of napa cabbage. There are some more differences between the two recipes. You can figure out what they are. hehe.. Try this recipe someday. I hope you like it as much as I do.
Yield: 1 Gallon
Sea Mustard ChoMuChim
미역 초무침, MiYeok ChoMuChim
This is a simple and cool Korean seaweed side dish. When my husband and I visited Korea last February, he had the chance to try this side dish in a restaurant and he loved it. I promised him that I would make that for him when we came back home. You don’t need to cook and you only need few ingredients to make this delicious side dish. If you like seaweed and a sweet and sour pickle flavor (like freezer pickles), you will love this. Try it someday.
Yield: 1½ Cups
Cucumber Kimchi
오이 소박이, OI SoBakI
Yesterday, my husband and I went to a farmer’s market. They always have very fresh fruits and vegetables. I love to go there. Anyway, I found these fresh cucumbers for pickling, and decided to make Korean cucumber kimchi. The price for one cucumber was 25 cents. When I told them I wanted 20 cucumbers, they only charged me $2 for all of them. @.@ Big~~~ discount! In this case, we say “ASSA!” in Korean. hehe … I already got a request for this dish from some people, so I hope people will like this recipe.
Yield: 2 Dozen Servings
Red Bean BingSu
팥빙수, PatBingSu
Today, I will introduce you to a Korean summer dessert. Many people from YouTube requested this. It was amazing to see how many people know about this Korean dessert and love it. It is summer now and fortunately, I could find most of the ingredients for potbingsu in the Korean grocery store. Actually, I thought that at least one or two ingredients would be hard to get here, such as the crushed red beans and the special sticky rice cakes for potbingsu. My husband can tell you how happy I was when I saw them in the store. hehe … The ice with red beans, milk, fruits, rice cakes, and corn flakes give it good flavor. Of course, it is a very cool dessert for the hot summer days. Thanks!
Yield: 1 Serving
Baby Potato JoRim
알감자 조림, AlGamJa JoRim
This is another simple Korean side dish that uses baby potatoes. I wonder what your favorite vegetable is; mine is definitely potatoes. Boiling potatoes with soy sauce and other ingredients makes a great side dish. There are more potato side dishes that I want to post later. Enjoy!
Yield: 5 Servings
Pickled Cucumber MuChim
오이지 무침, OIJi MuChim
Today, I will show you how to make a pickled cucumber side dish. You can make your own pickled cucumbers at home; you can also simply buy pickled cucumbers in a Korean or Asian store. This side dish is simple to make and it can be used in all four seasons; however, it is especially good during the summer. Someday, I will also post a recipe for homemade pickled cucumbers. As always, I hope that you will like this.
Yield: 1 Pint
Vegetable BokkEumBap
야채 볶음밥, YaChae BokkEumBap
Fried rice (볶음밥, BokkEum) is a very common food in Asian cooking. Depending on the Asian country, the ingredients can vary somewhat, but not by that much. Today, I will show you how to make Korean styled vegetable fried rice. There are no particular rules for the ingredients. So, you can use any kinds of vegetables you like. If you add some chopped ham, sausage, or hot dogs, it will be very delicious too. (Just reduce the amount of salt in those cases.) I like to make fried rice when I have leftover rice in the refrigerator. It is a very good way to use your old rice without wasting it. Plus, if your kids don’t want to eat their vegetables, try this dish for them. Not only is it healthy, but it is also delicious. Thanks!
Yield: 2 Servings
